This is one of my favorite dishes using raw tuna. The contrast between the deep garnet color ofthe fish and the pale green avocado always surprises and delights me. The sauce, with its ñlsion of Eastern and Western tastes, is a perfect complement.
- 4 ServingsServings
- 1 pound (450 g) sashimi-quality tuna
- 2 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon vegetable powder dissolved in 1/4 cup (60 ml) water
- Kosher salt
- Freshly ground black pepper
- 1 firm ripe avocado
- Snipped chives, for garnish
Cut the tuna into 1/4-inch-Wide (6 mm) strips, then into 1/4-inch (6 mm) cubes.
Transfer to a bowl, cover, and refrigerate.
Place the mustard, oil, soy sauce, vinegar, dissolved vegetable powder, salt, and pepper in a blender and combine. Refrigerate.
Before serving, peel the avocado and cut it into (13 mm) cubes. Using a fork, gently combine it with the tuna. Season to taste.
TO SERVE: Place equal amounts of sauce on four appetizer plates. Pack the tuna-avocado mixture tightly into a 1/2-cup (125 ml) measure and invert it onto the sauce.
Garnish with chives.